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Recipe

Raspberry and Rose Almond Cookies

These adorable heart shaped cookies, with a crunchy exterior and satisfyingly chewy bite, make the perfect gift for friends and family or that special someone. For a nod to the popular symbol of love, we’ve delicately fragranced the cookies with a dash of rose extract (always look for the real deal and steer clear of synthetic flavour essences). To decorate, drizzle with rich, dark chocolate and a sprinkle of freeze dried raspberries to give a tart tickle and touch of pink.

How To:

2. Add the ground almonds, arrowroot, sea salt and bicarbonate soda to a food processor and pulse until well combined

3. Pulse in maple syrup and rose extract until the dough forms a ball

4. Remove the dough from food processor and place on a sheet of baking paper in the fridge to chill for at least 10 mins

5. When the dough has chilled use a rolling pin to roll it out to half a cm deep

6. Use heart shaped cookie cutters and place the shapes on a baking tray lined with parchment paper

7. Bake at 180° for 10 minutes until just browned on the edges. Leave on the tray to cool slightly before transferring to a wire rack. They will still be soft in the middle, but as they cool they will crisp up

8. Break the chocolate into chunks and gently in a bowl set over a pan of simmering water. Drizzle or spoon the melted chocolate over the cookies